Mushroom-Brandy Gravy
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
milk
|
|
| 1 | pound |
mushrooms
cleaned, thinly sliced |
|
| 1 | x |
nonstick cooking spray
|
* |
| 3 | tablespoons |
brandy
or sherry, dry |
|
| 3 | tablespoons |
unbleached all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
milk
|
|
| 453.6 | g |
mushrooms
cleaned, thinly sliced |
|
| 1 | x |
nonstick cooking spray
|
* |
| 45 | ml |
brandy
or sherry, dry |
|
| 45 | ml |
unbleached all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
|
*
|
Directions
Heat milk just to the boiling point.
Remove from heat and set aside.
In a large heavy skillet, sauté mushrooms in cooking spray over medium heat for about 5 minutes, stirring occasionally.
Add brandy and continue to cook for about 5 more minutes.
Gradually sprinkle in the flour and mix in into the mushrooms with a wire whisk.
Keep whisking and cooking another 5 minutes.
Be sure the heat is not too high.
Stir in the hot milk.
Cook over low heat, stirring intermittently, until smooth and thickened (about 8 minutes).
Season to taste, and remove from heat.
